Bacon and Egg Muffins
Serves: 1
Prep time: 5 minutes
Cook time: 10 minutes
Tip: Can be made in advance and refrigerated for up to 3 days. Reheat on low in microwave or wrap in foil and reheat in oven
Ingredients
1 Egg
1 tbsp Meadow Fresh Original Milk
2 Rashers Heller's Streaky Bacon
4 tsp Tararua Butter
1 Nature's Fresh English Muffin Split
1 Slice Meadow Fresh Sliced Edam Cheese
Method
- Place egg and milk in a small bowl and season with a little salt and pepper. Whisk to combine
- Pan fry bacon in 1 teaspoon of butter until browned and crispy around the edges
- Meanwhile, melt 1 teaspoon butter in a separate small frying pan over medium heat. Pour in egg and swirl to coat the base of the pan. Once set (1-2 minutes), fold two opposite edges towards the middle, then fold the other two edges in to make a square. Remove from heat
- Toast muffin split and spread with remaining 2 teaspoons of butter. Top one half with cheese, then add egg and bacon and sandwich together